Cloudy Beer

Tannil A.

Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.

Originally posted by Fratto

Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.

I’d have never thought of that.

Originally posted by skinnyguy

Originally posted by Fratto

Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.

I’d have never thought of that.

That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.

Originally posted by erway
Tannil A.

Originally posted by NobleSquirrel

Originally posted by skinnyguy

Originally posted by Fratto

Originally posted by NobleSquirrel

Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.

I’d have never thought of that.

That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.

huh? I said to the boil. As in, you boil the flour. How would contamination occur?

Originally posted by skinnyguy

Originally posted by NobleSquirrel

Originally posted by skinnyguy

Originally posted by Fratto

Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.

I’d have never thought of that.

That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.

huh? I said to the boil. As in, you boil the flour. How would contamination occur?

Guarantee may have been a strong beer. Increase the likelihood of?

Caleb- feel free to correct me if I’m wrong, but isn’t starch a very accessible food for bacteria, especially lacto?

Originally posted by Erlangernick

Originally posted by skinnyguy

Originally posted by NobleSquirrel

Originally posted by skinnyguy

Originally posted by Fratto

Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.

I’d have never thought of that.

That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.

huh? I said to the boil. As in, you boil the flour. How would contamination occur?

Guarantee may have been a strong beer. Increase the likelihood of?

Caleb- feel free to correct me if I’m wrong, but isn’t starch a very accessible food for bacteria, especially lacto?

Why wouldn’t it be fermented just like all the rest of the *starches* being boiled in the kettle?

Originally posted by NobleSquirrel

Originally posted by erway
Tannil A.

Yeah, that’s getting pretty fancy for homebrew though &#59&#59;) I know a food scientist that works for Ajinomoto and was telling me about their marketing of various tannins to brewers (I’m assuming that’s what you’re talking about?). Pretty fascinating stuff.

Originally posted by Fratto

Originally posted by NobleSquirrel

Originally posted by erway
Tannil A.

Yeah, that’s getting pretty fancy for homebrew though &#59&#59&#59;) I know a food scientist that works for Ajinomoto and was telling me about their marketing of various tannins to brewers (I’m assuming that’s what you’re talking about?). Pretty fascinating stuff.

Yeah, when I googled that to see what it was, this thread popped up. I figured that was a sign that I was in over my head.